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Sauteed Broccoli Rabe Recipe with Sun-Dried Tomatoes and Pine Nuts

It's now back to reality after four wonderful days in San Francisco and time to resume sharing recipes for some of the things I'm cooking. This lovely side dish was a delicious twist on broccoli rabe, which is often served with beans or pasta. This recipe was adapted slightly from Vegetables Every Day, one of my very favorite sources for vegetable recipes.

When I first heard Stephen and Alanna raving about broccoli rabe (also called rapini or broccoli raab) more than a year ago, I had a very hard time finding it in a market in Salt Lake. This lovely young broccoli rabe came from the Salt Lake City Farmer's Market, which I hope to be visiting again this Saturday. I loved broccoli rabe the minute I tried it, and this bunch of early-season small leaves was some of the best I've tasted.

Here's how the lovely baby broccoli rabe looked in my salad spinner. Normally you would cut off some of the stems, but I didn't need to with these young, tender greens. If you used older broccoli rabe with thicker leaves, you'd probably need to blanch it about 2 minutes in boiling water, then drain well and proceed with the recipe. I think this would also be a great recipe for spinach.

Sauteed Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts

(Makes 2-4 servings, depending on what you're serving with it. Recipe adapted from Vegetables Every Day by Jack Bishop.)

Wash Broccoli Rabe and spin dry in salad spinner or dry with paper towels. Slice garlic cloves into thin slices. You could rinse sun-dried tomatoes with hot water to remove some of the oil if desired, but I didn't rinse mine.

With stove on medium-high, heat olive oil in large wok or frying pan with deep sides. Add garlic slices and saute about 30 seconds (just long enough to get the garlic flavor in the olive oil, don't let the garlic brown at this point or it will get bitter.) Add broccoli rabe and saute about 2 minutes, until starting to wilt. Add sun-dried tomatoes and hot pepper flakes and saute 2-3 minutes more, until tomatoes are hot and slightly softened and broccoli raab is tender.

While broccoli rabe is cooking, heat pine nuts for 1-2 minutes in dry pan over high heat. They should be barely starting to brown.

Arrange broccoli rabe on serving dish and sprinkle with pine nuts. Season with sea salt if desired and serve hot.

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I see you got home all safe and sound! We sure had a good time, didn't we? I thoroughly enjoyed meeting you and the other food bloggers who showed up at the Ferry Building and I look forward to doing it again next year.PS - great veggie dish. I've haven't checked in with my blog yet. :( So much to do.

Kalyn - We've only had Broccoli Rabe a couple times, I had to blanch it or it was too bitter for us. Of course, I didn't have the option at the time to get it from a farmers market so it was probably on the older side!

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